Savoury rye scones with anchovy butter recipe | Sainsbury`s Magazine

Ingredients

• 200g wholemeal rye flour
• 150g self-raising flour, plus extra for dusting
• 1 tsp baking powder
• 1⁄2 tsp fine sea salt
• 85g butter, cubed
• 50g walnuts, finely chopped
• 180ml whole milk
• 1⁄2 tbsp lemon juice
• beaten egg, to glaze
• 75g soft unsalted butter
• 1 garlic clove, crushed
• 6 anchovy fillets in oil, drained and finely chopped (or see ‘Kitchen tip’)
• 2 tsp chopped chives
• 1⁄2 large cucumber
• 75g radishes, trimmed
• snipped salad cress, to serve, or finely chopped chives